Recipe: Gurnard Meunière

Fish Meuniere075x2

Ingredients -

2 fillets gurnard: 140 – 180 g each

2 tablespoons plain flour

salt

1 tablespoon light olive or canola oil

15 g butter (unsalted)

For sauce

30 g butter (unsalted)

juice of ½ lemon

2 tablespoons small capers (optional)

lemon and chopped parsley

Method

Check the fish for small bones and pull any out with tweezers.
In a shallow bowl, season the flour with a little salt.
Put the fish in the flour, coat well, shake off any excess.
Heat the oil and butter in a large frying pan.
Add the fish and cook for 2 - 3 minutes. Turn carefully with fish slice. Cook the other side for 1 - 2 minutes until golden.
Remove the fish and place on a warmed plate.
Wipe out the pan to remove residue and return the pan to the heat. Add butter for the sauce. Heat until it melts and begins to turn a light brown. Add lemon juice. Quickly, lift and swirl the pan to combine.
Pour around fish and serve with a wedge of lemon and parsley.

Mayonnaise is the base of Sauce Tartare

Makes approx. 150 ml

1 egg yolk (room temperature)

1 pinch salt

1 teaspoon Dijon mustard

1 teaspoons vinegar or lemon juice

125 ml canola (neutral) oil (room temperature)

Place the yolk in a clean bowl.
Whisk in the salt and the lemon juice or vinegar, mustard.
While continuing to whisk, start pouring in oil, drop by drop.
Once the emulsion has begun to form, start adding the oil in a steady thin stream, whisking constantly.
When the sauce is thick, check seasoning.
To thin, whisk in a little warm water or more vinegar.
Cover, label with date and refrigerate.

Tartare sauce add: 15 g capers, 30 g gherkins chopped together with ½ tablespoon chopped fresh parsley